3 cups cooked rice
1/2 cup bread crumbs
1 1/2 teaspoons paprika
1/4 cup evaporated lowfat milk
6 boneless skinless chicken breast
2 tablespoons oil
2 tablespoons flour
1/4 cup fresh basil, chopped
1/2 cup Parmesan cheese, grated
1 cup chicken broth
1 1/4 cups evaporated lowfat milk
Prepare enough rice, according to package directions, to make 3 cups.
Combine bread crumbs and paprika. Dip chicken in 1/4 cup milk and then in bread crumbs. Discard leftover milk and crumbs used for dipping. Place oil in hot frying pan, add chicken and brown both sides. Reduce heat, add small amount of water, cover tightly, and simmer until chicken is tender and meat is cooked (about 30 minutes).
Remove chicken from pan, place on cooked rice and keep warm.
Stir flour into juices remaining in pan. Slightly brown juices and flour, stirring constantly. Remove from heat and gradually stir in broth. Stir until smooth. Return toheat and bring to a boil, scraping brown bits from bottom of pan as broth is heating. Gradually add 1 1/4 cup milk. Stirring, bring to a boil. Boil 1 minute. Remove from heat, cheese, fresh basil, and pepper to taste. Spoon over cooked chicken and rice. Garnish with fresh basil.